Aricas Wasabi Secret Salad With Chicken Recipes

ARICA'S WASABI SECRET SALAD WITH CHICKEN

Steps:

• Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.
• Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.
• Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.

WASABI SECRET SALAD

Steps:

• Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.

WASABI CHICKEN SALAD

Steps:

• Mix all ingredients in a bowl using a fork.
• Be sure you know how hot your particular brand of wasabi is, so you put enough!
• Serve open faced on toast, or better yet, a toasted everything bagel.
• This would also be good with canned turkey or tuna.
• I recommend the low sodium soy because the canned chicken is already very salty.

ASIAN CHICKEN SALAD WITH WASABI DRESSING

Steps:

• In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
• Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
• Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
• In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
• Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
• Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
• Serve at once.